I use soya but totally not like the instructions. The main thing I use it for is spaghetti bolognaise. According to the instructions, you are meant to rehydrate in water first. I find that makes it really flavourless. I think if you cook it in the sauce, with extra water, and add lots of extra flavours to the sauce it is good. If you use it just like meat, I think it lacks flavour, as it is not as flavoursome as meat. So, in my spag bol sauce I would put onion, garlic, soya mince, tinned tomatoes, tomato ketchup (the sugar in it neutralises the potential bitterness of the tinned tomatoes) and a variation of tabasco sauce, veg bouillon, marmite, balsamic vinegar, soy sauce. I basically rummage in my cupboard and put whatever I fancy at the time.
I think you used to be able to get soya chunks, but I haven't seen them in a long time. I think Quorn has taken over a bit here.
Speaking of sos mix, I make a spaghetti and sosmix ball thing, with sauce like the one above (but without the soya), then make little sos mix balls and the pour the sauce over.
Where are you coming to in the UK?
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"Nothing is black and white, it's all shades of grey" Me
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